Korean fish cake
Fried paste of white fish and a little starch, usually shaped into thin sheets; springy, mildly sweet and salty, and it soaks up broth.
Korean fish cakes, called eomuk or odeng, are made from finely puréed white fish mixed with starch, salt and often a little sugar, then shaped and deep-fried. Thin rectangular sheets are the most common form, alongside sticks, rolls and balls. The texture is springy and slightly chewy, the flavour mildly fishy with a sweetish undertone; because they absorb liquid well, they suit broths, braises and spicy sauces especially. Before cooking they are often briefly rinsed with hot water to remove excess frying oil. They are sold chilled or frozen in Asian grocery stores, particularly those with Korean or Japanese ranges, and by mail order.
Substitute:
The closest match is Japanese fried fish cake (satsuma-age) or fried fish balls from an Asian grocery, which are similar in flavour and texture but differ in shape. Steamed kamaboko is firmer and takes up less sauce. Western products such as fish fingers or surimi sticks are no real substitute, since they lack the springy texture and fall apart in broth.